Spiced Banana Pancakes

There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

• 
  
  1 cup all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 tsp. ground allspice
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  2 Tbs. packed brown sugar
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4 medium ripe bananas, cut into 1/2-inch pieces
  
  


• 
  
  2 to 3 Tbs. unsalted butter for cooking pancakes, plus more for serving
  
  


• 
  
  Maple syrup for serving
  
  

Preheat the oven to 200°F, and place a rack in the center of the oven. Put a wire rack on the baking sheet and place it in the oven.

In a medium bowl, whisk together the flour, baking powder, salt, allspice, pepper, and brown sugar. In another medium bowl, whisk together the egg, milk, and vegetable oil until blended; add about 3 of the bananas (reserving the rest for serving). Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients just until combined. Don’t over-mix. It will be a thick, gloppy, lumpy batter. (Sounds delicious so far, doesn’t it?)

In the skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle a few drops of water into the pan; if the water sizzles on contact, the pan is ready. Pour a scant 1⁄2 cup  of batter into the skillet and cook for about 3 minutes, or until the edges of the pancake start to brown and small bubbles begin forming along the edges and in the middle of the cake. With a flat metal or plastic spatula, carefully flip the pancake over; the first side should be golden brown. Cook slowly for another 2 to 3 minutes. Gently press the pancake in the middle with the spatula to flatten it out a bit and make sure the center is cooked through. Adjust the heat as needed so the pancake browns nicely but doesn’t burn on the second side. Remove the finished pancake from the skillet and place it on the wire rack in the oven to keep warm while you cook the remaining pancakes.

Cook the remaining pancakes the same way, adding another 1 tsp. or so of butter before adding the batter each time. For these pancakes, a slower and lower heat is better; once the pan has been seasoned by the first pancake, you should be able to cook the remaining pancakes on medium-low heat. Serve immediately with butter, maple syrup, and the remaining banana.

Banana, Carrot & Quinoa Bread

This gluten- and dairy-free quick bread recipe requires only two bowls and a whisk, which makes it especially well-suited for kids’ baking adventures. It’s delicious with a little bit of coconut oil spread over the top.

• 
  
  1-1/2 cups mashed banana puree, from about 3 ripe bananas
  
  


• 
  
  3 eggs
  
  


• 
  
  3/4 cup natural cane sugar
  
  


• 
  
  3/4 cup olive oil
  
  


• 
  
  2 tsp. vanilla extract
  
  


• 
  
  1/2 cup quinoa flour
  
  


• 
  
  1/2 cup superfine brown rice flour
  
  


• 
  
  1/2 cup almond flour
  
  


• 
  
  3 Tbs. tapioca starch
  
  


• 
  
  1/2 tsp. fine sea salt
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/2 cup chopped pecans
  
  


• 
  
  3/4 cup grated carrots
  
  

Preheat the oven to 350°F. In a medium bowl, whisk together the banana puree, eggs, sugar, olive oil, and vanilla extract.

In a large bowl, whisk together the quinoa flour, superfine brown rice flour, almond flour, tapioca starch, salt, baking soda, and ground cinnamon.

Add the wet ingredients to the dry and mix until incorporated. Fold in the pecans and carrots. Pour the batter into a greased loaf pan or muffin cups. Bake for 45 to 55 minutes for the loaf pan or 15 minutes for the muffins. To check doneness, insert a wooden skewer in the middle, and if it comes out clean, they are done. Let cool in the pan for 20 minutes and then invert onto a cooling rack. Cool completely before slicing the loaf.

Classic Bananas Foster

Created at Brennan's restaurant in New Orleans in 1951, this classic dessert was named after loyal customer Richard Foster. Firm, ripe bananas are sautéed in a rum-infused caramel sauce, then flambéed in front of diners and spooned over vanilla ice cream. For extra pyrotechnics, throw a pinch of cinnamon onto the sauce as it flames.
Read the Test Kitchen blog for tips on flambéing safely.

• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  1 cup lightly packed dark brown sugar
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/4 cup banana liqueur
  
  


• 
  
  4 firm-ripe bananas, peeled, halved lengthwise, then halved crosswise
  
  


• 
  
  1/4 cup amber rum, such as Old New Orleans or Goslings
  
  


• 
  
  1 pint vanilla ice cream
  
  

In a 12-inch skillet, melt the butter over medium heat. Stir in the brown sugar and cinnamon and cook until moist, about 1 minute. Add the banana liqueur and cook, stirring continuously, until the grainy texture disappears and the mixture rolls off the spoon in a steady stream, 1 to 2 minutes. Put the banana quarters rounded side down in the pan. Cook until the bananas begin to soften, 2 to 3 minutes.


Turn the bananas onto their flat sides. Remove the pan from the heat and pour in the rum. Set the pan over high heat and carefully ignite the rum with a long match or grill lighter. Gently shake the pan until the flame subsides. Remove from the heat.


Place a generous scoop of ice cream in 6 to 8 individual heatproof dessert bowls. Arrange 2 to 3 pieces of sautéed banana around each scoop of ice cream. Spoon on the sauce and serve immediately.

Spiced Banana Pancakes

There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

• 
  
  1 cup all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 tsp. ground allspice
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  2 Tbs. packed brown sugar
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4 medium ripe bananas, cut into 1/2-inch pieces
  
  


• 
  
  2 to 3 Tbs. unsalted butter for cooking pancakes, plus more for serving
  
  


• 
  
  Maple syrup for serving
  
  

Preheat the oven to 200°F, and place a rack in the center of the oven. Put a wire rack on the baking sheet and place it in the oven.

In a medium bowl, whisk together the flour, baking powder, salt, allspice, pepper, and brown sugar. In another medium bowl, whisk together the egg, milk, and vegetable oil until blended; add about 3 of the bananas (reserving the rest for serving). Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients just until combined. Don’t over-mix. It will be a thick, gloppy, lumpy batter. (Sounds delicious so far, doesn’t it?)

In the skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle a few drops of water into the pan; if the water sizzles on contact, the pan is ready. Pour a scant 1⁄2 cup  of batter into the skillet and cook for about 3 minutes, or until the edges of the pancake start to brown and small bubbles begin forming along the edges and in the middle of the cake. With a flat metal or plastic spatula, carefully flip the pancake over; the first side should be golden brown. Cook slowly for another 2 to 3 minutes. Gently press the pancake in the middle with the spatula to flatten it out a bit and make sure the center is cooked through. Adjust the heat as needed so the pancake browns nicely but doesn’t burn on the second side. Remove the finished pancake from the skillet and place it on the wire rack in the oven to keep warm while you cook the remaining pancakes.

Cook the remaining pancakes the same way, adding another 1 tsp. or so of butter before adding the batter each time. For these pancakes, a slower and lower heat is better; once the pan has been seasoned by the first pancake, you should be able to cook the remaining pancakes on medium-low heat. Serve immediately with butter, maple syrup, and the remaining banana.

Classic Bananas Foster

Created at Brennan's restaurant in New Orleans in 1951, this classic dessert was named after loyal customer Richard Foster. Firm, ripe bananas are sautéed in a rum-infused caramel sauce, then flambéed in front of diners and spooned over vanilla ice cream. For extra pyrotechnics, throw a pinch of cinnamon onto the sauce as it flames.
Read the Test Kitchen blog for tips on flambéing safely.

• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  1 cup lightly packed dark brown sugar
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/4 cup banana liqueur
  
  


• 
  
  4 firm-ripe bananas, peeled, halved lengthwise, then halved crosswise
  
  


• 
  
  1/4 cup amber rum, such as Old New Orleans or Goslings
  
  


• 
  
  1 pint vanilla ice cream
  
  

In a 12-inch skillet, melt the butter over medium heat. Stir in the brown sugar and cinnamon and cook until moist, about 1 minute. Add the banana liqueur and cook, stirring continuously, until the grainy texture disappears and the mixture rolls off the spoon in a steady stream, 1 to 2 minutes. Put the banana quarters rounded side down in the pan. Cook until the bananas begin to soften, 2 to 3 minutes.


Turn the bananas onto their flat sides. Remove the pan from the heat and pour in the rum. Set the pan over high heat and carefully ignite the rum with a long match or grill lighter. Gently shake the pan until the flame subsides. Remove from the heat.


Place a generous scoop of ice cream in 6 to 8 individual heatproof dessert bowls. Arrange 2 to 3 pieces of sautéed banana around each scoop of ice cream. Spoon on the sauce and serve immediately.

Banana Pudding with Vanilla Wafer Crumble

This excerpt from David Guas and Raquel Pelzel's DamGoodSweet features a banana pudding flavored with banana liqueur and topped with a vanilla-wafer and cinnamon-tossed crumb topping. The topping always stays crisp and provides an amazing contrast to the soft-tender bite of the chopped bananas and the silkiness of the pudding.

For the pudding

• 
  
  5 large egg yolks
  
  


• 
  
  1/2 cup sugar
  
  


• 
  
  1/4 cup cornstarch
  
  


• 
  
  1/4 tsp. salt
  
  


• 
  
  2 cups whole milk
  
  


• 
  
  3 Tbs. banana liqueur (or 1 tsp. banana flavoring)
  
  


• 
  
  2 tsp. vanilla extract
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 ripe bananas
  
  

For the crumble

• 
  
  1 cup vanilla wafers (about 15 cookies)
  
  


• 
  
  2 tsp. sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  Pinch salt
  
  


• 
  
  1 Tbs. unsalted butter, melted
  
  

To make the pudding

Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside. Bring the milk to a boil in a medium saucepan. Remove from the heat and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glossy and quite thick, 1-1/2 to 2 minutes longer. Transfer the pudding to a clean bowl.


Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.

To make the crumble

While the pudding sets, heat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside. Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing). Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they’re coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12 to 15 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months; re-crisp in a 325°F oven for 6 to 7 minutes if necessary.)

To serve

Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters. Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like—this helps prevent browning). Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups. Top with the vanilla wafer mixture and serve. (If not served immediately, the pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact. Sprinkle the crumbs on just before serving.)

Banana Cream Tarts with Chocolate Sauce

In this modern take on Bananas Foster, torched bananas and rum-spiked pastry cream are layered with on a cocoa-fueled crust and drizzled with a warm chocolate sauce.

For the chocolate crust

• 
  
  7-7/8 oz. (1-3/4 cups) unbleached all-purpose flour
  
  


• 
  
  1 oz. (1/3 cup) unsweetened Dutch-processed cocoa powder
  
  


• 
  
  6 oz. (3/4 cup) cold unsalted butter, diced
  
  


• 
  
  1-3/4 oz. (6 Tbs.) confectioners’ sugar
  
  


• 
  
  1 large egg
  
  

For the pastry cream

• 
  
  2 cups whole milk
  
  


• 
  
  6 large egg yolks
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1-3/4 oz. (5 Tbs.) cornstarch
  
  


• 
  
  2 tsp. dark rum
  
  


• 
  
  1 vanilla bean, split and seeds scraped out
  
  


• 
  
  1/2 oz. (1 Tbs.) unsalted butter, softened
  
  

For the chocolate sauce

• 
  
  1/2 lb. extra-bitter chocolate (67% to 72% cacao), preferably Valrhona, coarsely chopped
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  1/4 cup whole milk
  
  


• 
  
  2 Tbs. light corn syrup
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  

For the whipped cream

• 
  
  1 cup heavy cream
  
  


• 
  
  1 Tbs. confectioners’ sugar
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

For assembly

• 
  
  4 to 6 large ripe bananas (7 to 8 oz. each)
  
  


• 
  
  10 tsp. turbinado sugar
  
  


• 
  
  Dutch-processed cocoa powder
  
  


• 
  
  Mint leaves (optional)
  
  


• 
  
  Rum-raisin ice cream, preferably Häagen-Dazs
  
  

Make the chocolate dough

Sift the flour and cocoa powder into a medium bowl.


In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until smooth, 3 to 4 minutes. Scrape the sides of the mixing bowl. Add the egg and beat well. In two batches, add the flour mixture and mix on medium-low speed until incorporated.


Scrape the dough onto plastic wrap, shape into a flat square, and wrap well. Refrigerate the dough for at least 4 hours or overnight.

Make the pastry cream

In a medium saucepan, heat the milk over medium-high heat until small bubbles form around the edges, about 3 minutes. Remove from the heat. In a medium bowl, whisk the yolks, sugar, cornstarch, rum, and vanilla seeds. Slowly whisk in the milk. Pour the mixture back into the pan and stir well. On medium heat, whisk until it boils and becomes thick and shiny, 3 to 4 minutes. Transfer to a stand mixer fitted with the paddle attachment. Add the butter and mix on medium speed until smooth, about 1 minute. Pass the cream through a fine sieve into a shallow bowl. Transfer to a disposable pastry bag. Squeeze it down to the tip and refrigerate until ready to use. (The pastry cream can be made up to 1 day ahead.)

Make the chocolate sauce

Put the chocolate in a medium heatproof bowl. In a medium saucepan, heat the heavy cream, milk, corn syrup, and butter over medium heat. When steaming hot, pour the cream mixture over the chocolate and let sit for 5 minutes. Whisk until smooth. Set aside.

Bake the crusts

Position a rack in the center of the oven and heat the oven to 350°F.


Between two large sheets of parchment, roll the dough out into a 1/4-inch-thick rectangle that’s about 13-1/2x10 inches. Slide it onto a rimmed baking sheet and freeze. Once the dough is firm, after about 30 minutes, trim to 12-1/2x9 inches and then cut it into ten 2-1/2x4-1/2-inch rectangles. Arrange on a rimmed baking sheet and bake until set and dry, 10 to 15 minutes, rotating the pan after 5 minutes. Cool completely on the baking sheet on a rack.

Whip the cream

In a stand mixer fitted with the whisk attachment, beat the cream on medium speed until it starts to thicken, about 2 minutes. Add the sugar and continue to beat until soft peaks form, about 1 minute. Add the vanilla and switch to a hand whisk, whipping until the cream forms stiff peaks.

Assemble the tarts

In a small saucepan, gently warm the chocolate sauce over low heat.


Cut a 1/2-inch hole at the tip of the bag of pastry cream. Pipe the cream in a zigzag pattern across each tart crust to cover completely.


Peel and cut the bananas into 2-1/2-inch lengths, then slice them lengthwise 1/8 inch thick. Shingle the bananas across the pastry cream. Sprinkle each tart with 1 tsp. turbinado sugar. Pass the flame of a small kitchen torch over the bananas until the sugar bubbles and caramelizes. Let cool briefly.


Transfer the whipped cream to another pastry bag, fitted with a star tip, and pipe a string of 1/2-inch rosettes down one long side of each tart over the bananas. Dust with cocoa powder. Garnish with mint leaves (if using).

Serve the tarts with a scoop of ice cream on the side. Pour the warm chocolate sauce over the tart at the table.

Double Banana-Walnut Bread

Nutmeg adds warmth and depth to this perfect-for-breakfast bread which features fresh diced bananas and overripe (read: sweet) mashed bananas. A dusting of confectioners’ sugar finishes the bread beautifully.

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  


• 
  
  2/3 cup chopped toasted walnuts
  
  


• 
  
  1/2 cup diced bananas
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1 cup mashed overripe bananas
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  


• 
  
  Confectioners’ sugar for dusting
  
  

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Whisk until well blended. Stir in the walnuts and diced banana.

In a medium bowl, combine the milk, eggs, and vanilla. Add the mashed banana and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Dust with confectioners’ sugar. Store, covered, at room temperature for up to 2 days.

Banana Split Brownies

With a topping of marshmallows, crunchy almonds, and banana-infused ganache, these brownies are like a classic banana split, minus the ice cream. Adding an overripe banana to the batter keeps the brownies moist for up to 5 days.

For the brownies

• 
  
  8 oz. (1 cup) unsalted butter; more for the pan
  
  


• 
  
  3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan
  
  


• 
  
  1-3/4 cups granulated sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  3 large eggs
  
  


• 
  
  1/2 cup coarsely mashed overripe banana (about 1 medium)
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
  
  

For the topping

• 
  
  3/4 cup plus 2 Tbs. heavy cream
  
  


• 
  
  1/2 cup coarsely chopped ripe banana (about 1 medium)
  
  


• 
  
  7 oz. semisweet or mildly bittersweet chocolate (55% to 62% cacao), finely chopped
  
  


• 
  
  2 cups mini marshmallows
  
  


• 
  
  1/4 cup sliced almonds
  
  

Make the brownies

Position a rack in the center of the oven and heat the oven to 350°F. Line a 9-inch-square metal baking pan with foil, leaving an overhang on two sides for easy removal of the brownies. Butter and flour the bottom and sides of the foil, tapping out the excess flour.


Melt the butter in a 3-quart saucepan over medium heat until it smells nutty and turns golden, 4 to 5 minutes. Remove the pan from the heat and let cool for 5 minutes. Whisk in the sugar and salt, followed by the eggs, banana, and vanilla. Whisk in the cocoa powder and flour, mixing slowly at first and then more vigorously until the batter is combined.


Spread the batter in the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted in the center of the pan comes out with just a few moist clumps clinging to it, 40 to 45 minutes. Let the brownies cool in the pan before topping.

Make the topping

While the brownies cool, bring the cream to a boil in a small saucepan over medium-high heat. Remove from the heat. Stir the chopped banana into the cream; let the mixture steep for 1 hour.


Put the chopped chocolate in a medium heatproof bowl. Bring the cream to a boil over medium-high heat, stirring occasionally. Pour the cream mixture through a strainer held directly over the bowl of chopped chocolate. Discard the banana. Let the chocolate mixture stand for 1 minute; then stir until smooth. Pour the ganache evenly over the cooled brownies.


Position a rack 6 inches from the broiler and heat the broiler on high. Cover the ganache with the marshmallows and almonds. Broil, rotating the pan every 20 seconds or so to keep the marshmallows from burning, until browned. Using a knife, free the marshmallow topping from the sides of the pan. Let the brownies cool in the pan until the ganache is set, at least 1-1/2 hours. Using the foil overhang, remove the brownies from the pan and cut into 16 squares (use a wet knife to keep the marshmallows from sticking).

Chocolate Chip-Banana Bread

Banana bread, delicious on its own, is made better (and even more kid-friendly) with the addition of chocolate chips.

• 
  
  4 oz. (1/2 cup) unsalted butter, softened; more for the pans
  
  


• 
  
  10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pans
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 large eggs
  
  


• 
  
  1 cup mashed very ripe banana (2 large or 3 medium bananas)
  
  


• 
  
  1/2 cup buttermilk
  
  


• 
  
  1/2 cup semi-sweet chocolate chips
  
  

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour four mini loaf pans, one 12-cup Bundt pan, or one 9x5-inch metal loaf pan.

Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl. Whisk the ingredients well to combine.

In the bowl of a stand mixer or in a medium mixing bowl, mix the butter on low speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until smooth. Add the sugar gradually and continue mixing on low speed until slightly fluffy. Add the eggs one at a time, mixing until smooth between each addition. Add the bananas, scrape down the sides of the bowl, and mix until blended.

Stop the mixer and add half the flour mixture. Mix on low speed (for either mixer) until the flour drifts are almost gone. Add half the buttermilk. Mix until blended, and then repeat with the remaining flour and buttermilk. Continue mixing until smooth, scraping the bowl to make sure the batter is even. Stir in the chocolate chips by hand.

If using mini loaf pans, divide the batter evenly among the four pans (the pans should be about two-thirds full). If using a Bundt or full-size loaf pan, spread the batter in the pan (again, filling the pan no more than two-thirds full.) Smooth the top of the batter. Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, about 40 minutes for mini loaves (60 minutes for a Bundt pan and 60 to 70 minutes for a full-size loaf pan).

Let the loaves cool in the pans on a rack for 10 to 15 minutes to give them time to set and then turn them out onto a rack and flip right side up to cool completely.

Spiced Banana Pancakes

There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

• 
  
  1 cup all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 tsp. ground allspice
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  2 Tbs. packed brown sugar
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4 medium ripe bananas, cut into 1/2-inch pieces
  
  


• 
  
  2 to 3 Tbs. unsalted butter for cooking pancakes, plus more for serving
  
  


• 
  
  Maple syrup for serving
  
  

Preheat the oven to 200°F, and place a rack in the center of the oven. Put a wire rack on the baking sheet and place it in the oven.

In a medium bowl, whisk together the flour, baking powder, salt, allspice, pepper, and brown sugar. In another medium bowl, whisk together the egg, milk, and vegetable oil until blended; add about 3 of the bananas (reserving the rest for serving). Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients just until combined. Don’t over-mix. It will be a thick, gloppy, lumpy batter. (Sounds delicious so far, doesn’t it?)

In the skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle a few drops of water into the pan; if the water sizzles on contact, the pan is ready. Pour a scant 1⁄2 cup  of batter into the skillet and cook for about 3 minutes, or until the edges of the pancake start to brown and small bubbles begin forming along the edges and in the middle of the cake. With a flat metal or plastic spatula, carefully flip the pancake over; the first side should be golden brown. Cook slowly for another 2 to 3 minutes. Gently press the pancake in the middle with the spatula to flatten it out a bit and make sure the center is cooked through. Adjust the heat as needed so the pancake browns nicely but doesn’t burn on the second side. Remove the finished pancake from the skillet and place it on the wire rack in the oven to keep warm while you cook the remaining pancakes.

Cook the remaining pancakes the same way, adding another 1 tsp. or so of butter before adding the batter each time. For these pancakes, a slower and lower heat is better; once the pan has been seasoned by the first pancake, you should be able to cook the remaining pancakes on medium-low heat. Serve immediately with butter, maple syrup, and the remaining banana.

Banana, Chocolate, and Hazelnut Muffins

These gluten-free muffins are decadent and extremely moist, showing off the delicious flavors of banana, dark chocolate, buckwheat, and hazelnut — always a winning combination.

• 
  
  1-1/2 oz. hazelnuts or walnuts
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/2  cup (3-1/2 oz.) blond cane sugar
  
  


• 
  
  8 Tbs. (4 oz.) unsalted butter, melted
  
  


• 
  
  1/4 cup plain whole yogurt
  
  


• 
  
  1/2 cup (2-1/2 oz.) buckwheat flour
  
  


• 
  
  1 cup (4-1/4 oz.) quinoa flour
  
  


• 
  
  1/2 cup (2 oz.) hazelnut flour
  
  


• 
  
  Pinch of sea salt
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  3 ripe bananas, mashed with a fork
  
  


• 
  
  3 oz. dark chocolate (70% cocoa), coarsely chopped
  
  

Toast the hazelnuts in a frying pan over medium heat for about 4 to 5 minutes, or until lightly browned and fragrant. Place them in a clean kitchen towel and rub them to remove the skins. When they are cool enough to be handled, chop them coarsely; set aside.

Preheat the oven to 350º F. Line a muffin pan with 12 paper liners, or use silicone muffin molds.

In the bowl of a stand mixer, beat the eggs with the sugar until light and pale in color. Stir in the melted butter and the yogurt. In another bowl, combine the flours, salt, baking powder, and baking soda. Stir the dry ingredients into the egg mixture, until just combined. Add the bananas, hazelnuts, and chopped chocolate, and mix gently.

Divide the batter among the muffin cups, place in the oven, and bake for 25 to 30 minutes, until the blade of a sharp knife inserted in the middle of the muffins comes out almost dry. Remove from the oven and let cool briefly, then invert onto a cooling rack to cool completely.

Double Banana-Walnut Bread

Nutmeg adds warmth and depth to this perfect-for-breakfast bread which features fresh diced bananas and overripe (read: sweet) mashed bananas. A dusting of confectioners’ sugar finishes the bread beautifully.

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  


• 
  
  2/3 cup chopped toasted walnuts
  
  


• 
  
  1/2 cup diced bananas
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1 cup mashed overripe bananas
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  


• 
  
  Confectioners’ sugar for dusting
  
  

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Whisk until well blended. Stir in the walnuts and diced banana.

In a medium bowl, combine the milk, eggs, and vanilla. Add the mashed banana and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Dust with confectioners’ sugar. Store, covered, at room temperature for up to 2 days.

Spiced Banana Pancakes

There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

• 
  
  1 cup all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 tsp. ground allspice
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  2 Tbs. packed brown sugar
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4 medium ripe bananas, cut into 1/2-inch pieces
  
  


• 
  
  2 to 3 Tbs. unsalted butter for cooking pancakes, plus more for serving
  
  


• 
  
  Maple syrup for serving
  
  

Preheat the oven to 200°F, and place a rack in the center of the oven. Put a wire rack on the baking sheet and place it in the oven.

In a medium bowl, whisk together the flour, baking powder, salt, allspice, pepper, and brown sugar. In another medium bowl, whisk together the egg, milk, and vegetable oil until blended; add about 3 of the bananas (reserving the rest for serving). Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients just until combined. Don’t over-mix. It will be a thick, gloppy, lumpy batter. (Sounds delicious so far, doesn’t it?)

In the skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle a few drops of water into the pan; if the water sizzles on contact, the pan is ready. Pour a scant 1⁄2 cup  of batter into the skillet and cook for about 3 minutes, or until the edges of the pancake start to brown and small bubbles begin forming along the edges and in the middle of the cake. With a flat metal or plastic spatula, carefully flip the pancake over; the first side should be golden brown. Cook slowly for another 2 to 3 minutes. Gently press the pancake in the middle with the spatula to flatten it out a bit and make sure the center is cooked through. Adjust the heat as needed so the pancake browns nicely but doesn’t burn on the second side. Remove the finished pancake from the skillet and place it on the wire rack in the oven to keep warm while you cook the remaining pancakes.

Cook the remaining pancakes the same way, adding another 1 tsp. or so of butter before adding the batter each time. For these pancakes, a slower and lower heat is better; once the pan has been seasoned by the first pancake, you should be able to cook the remaining pancakes on medium-low heat. Serve immediately with butter, maple syrup, and the remaining banana.

Chocolate-Dunked Bananas with Peanuts

My mom always had frozen chocolate-covered bananas in the freezer. Frozen bananas (with or without the chocolate) make a nice snack anytime, so make a big batch and keep them in the
freezer. Kids love the fact that there’s a stick inside—it’s more like a Popsicle® or ice cream treat!

• 
  
  1 cup semisweet chocolate morsels
  
  


• 
  
  4 medium-size firm bananas, peeled and ends trimmed
  
  


• 
  
  4 Popsicle sticks (sold in the baking or ice cream section of the grocery store)
  
  


• 
  
  1 cup chopped salted dry-roasted peanuts
  
  

Place the chocolate morsels in a large, microwave-safe bowl and cover the bowl with plastic wrap. Microwave on HIGH for 3 to 5 minutes, until the chocolate is melted, stirring every 2 minutes.


Insert a Popsicle stick into one end of each banana and dunk the bananas in the melted chocolate, turning to coat all sides (if necessary, use a pastry brush to brush the chocolate onto the banana). Sprinkle the peanuts evenly over each banana.


Place the bananas on wax paper set on a plate and refrigerate until the chocolate hardens, about 10 minutes (or speed things up by placing the bananas in the freezer!)

Storage Savvy:

Store the bananas in the freezer, where they’ll keep for up to 3 months. Wrap them in plastic wrap, then store in freezer bags. Or line them up in a plastic container. Eat the bananas frozen or set them out at room temperature for about 30 minutes before serving to soften a bit.

Banana Split Brownies

With a topping of marshmallows, crunchy almonds, and banana-infused ganache, these brownies are like a classic banana split, minus the ice cream. Adding an overripe banana to the batter keeps the brownies moist for up to 5 days.

For the brownies

• 
  
  8 oz. (1 cup) unsalted butter; more for the pan
  
  


• 
  
  3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan
  
  


• 
  
  1-3/4 cups granulated sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  3 large eggs
  
  


• 
  
  1/2 cup coarsely mashed overripe banana (about 1 medium)
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
  
  

For the topping

• 
  
  3/4 cup plus 2 Tbs. heavy cream
  
  


• 
  
  1/2 cup coarsely chopped ripe banana (about 1 medium)
  
  


• 
  
  7 oz. semisweet or mildly bittersweet chocolate (55% to 62% cacao), finely chopped
  
  


• 
  
  2 cups mini marshmallows
  
  


• 
  
  1/4 cup sliced almonds
  
  

Make the brownies

Position a rack in the center of the oven and heat the oven to 350°F. Line a 9-inch-square metal baking pan with foil, leaving an overhang on two sides for easy removal of the brownies. Butter and flour the bottom and sides of the foil, tapping out the excess flour.


Melt the butter in a 3-quart saucepan over medium heat until it smells nutty and turns golden, 4 to 5 minutes. Remove the pan from the heat and let cool for 5 minutes. Whisk in the sugar and salt, followed by the eggs, banana, and vanilla. Whisk in the cocoa powder and flour, mixing slowly at first and then more vigorously until the batter is combined.


Spread the batter in the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted in the center of the pan comes out with just a few moist clumps clinging to it, 40 to 45 minutes. Let the brownies cool in the pan before topping.

Make the topping

While the brownies cool, bring the cream to a boil in a small saucepan over medium-high heat. Remove from the heat. Stir the chopped banana into the cream; let the mixture steep for 1 hour.


Put the chopped chocolate in a medium heatproof bowl. Bring the cream to a boil over medium-high heat, stirring occasionally. Pour the cream mixture through a strainer held directly over the bowl of chopped chocolate. Discard the banana. Let the chocolate mixture stand for 1 minute; then stir until smooth. Pour the ganache evenly over the cooled brownies.


Position a rack 6 inches from the broiler and heat the broiler on high. Cover the ganache with the marshmallows and almonds. Broil, rotating the pan every 20 seconds or so to keep the marshmallows from burning, until browned. Using a knife, free the marshmallow topping from the sides of the pan. Let the brownies cool in the pan until the ganache is set, at least 1-1/2 hours. Using the foil overhang, remove the brownies from the pan and cut into 16 squares (use a wet knife to keep the marshmallows from sticking).

Spiced Banana Pancakes

There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

• 
  
  1 cup all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 tsp. ground allspice
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  2 Tbs. packed brown sugar
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4 medium ripe bananas, cut into 1/2-inch pieces
  
  


• 
  
  2 to 3 Tbs. unsalted butter for cooking pancakes, plus more for serving
  
  


• 
  
  Maple syrup for serving
  
  

Preheat the oven to 200°F, and place a rack in the center of the oven. Put a wire rack on the baking sheet and place it in the oven.

In a medium bowl, whisk together the flour, baking powder, salt, allspice, pepper, and brown sugar. In another medium bowl, whisk together the egg, milk, and vegetable oil until blended; add about 3 of the bananas (reserving the rest for serving). Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients just until combined. Don’t over-mix. It will be a thick, gloppy, lumpy batter. (Sounds delicious so far, doesn’t it?)

In the skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle a few drops of water into the pan; if the water sizzles on contact, the pan is ready. Pour a scant 1⁄2 cup  of batter into the skillet and cook for about 3 minutes, or until the edges of the pancake start to brown and small bubbles begin forming along the edges and in the middle of the cake. With a flat metal or plastic spatula, carefully flip the pancake over; the first side should be golden brown. Cook slowly for another 2 to 3 minutes. Gently press the pancake in the middle with the spatula to flatten it out a bit and make sure the center is cooked through. Adjust the heat as needed so the pancake browns nicely but doesn’t burn on the second side. Remove the finished pancake from the skillet and place it on the wire rack in the oven to keep warm while you cook the remaining pancakes.

Cook the remaining pancakes the same way, adding another 1 tsp. or so of butter before adding the batter each time. For these pancakes, a slower and lower heat is better; once the pan has been seasoned by the first pancake, you should be able to cook the remaining pancakes on medium-low heat. Serve immediately with butter, maple syrup, and the remaining banana.

Banana Coconut Tarts

For the crust:

• 
  
  1-1/3 cups all-purpose flour
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/2 cup chilled vegetable shortening
  
  


• 
  
  3 Tbs. ice-cold heavy cream or evaporated milk, more or less as needed
  
  

For the filling:

• 
  
  1/4 cup (1/2 stick) unsalted butter, softened
  
  


• 
  
  1 cup sugar
  
  


• 
  
  1 large egg, slightly beaten
  
  


• 
  
  1/2 cup milk
  
  


• 
  
  1 ripe banana, peeled and mashed
  
  


• 
  
  1-1/2 cups sweetened shredded coconut
  
  

Make the dough:

Sift the flour, sugar, and salt together in a medium-size to large bowl. Using a pastry blender, a big serving fork, or the tips of your fingers, cut in or pinch or squeeze the shortening until the mixture resembles a bowl of sweet peas. Tossing the mixture quickly and lightly with a fork, sprinkle in the cream or milk 1 tablespoon at a time. (It's better to err on the side of not having enough liquid than to have too much; you don't want a soupy crust.) Continue tossing until the dough holds together when lightly pressed.

With lightly floured hands, loosely gather up the dough into a flat ball, place it in a bowl, and cover with plastic wrap. Refrigerate until you are ready to roll out the crust. I try to chill at least 30 minutes but not too much longer than overnight.

Fill and bake the tarts:

Preheat the oven to 350°F.


In a medium-size bowl, beat the butter and sugar together until light and creamy. Beat in the egg, milk, and banana until smooth. Stir in 1 cup of the coconut.


On a lightly floured work surface, roll out the dough until 1/8 inch thick. Cut the dough into 12 circles about 1 inch larger than the mini tart pans you will be using (or you can use a muffin tin). Line the pans or tins with the circles of dough and trim the edges even with the top of the pan.


Spoon the filling into the shells and bake until the tarts are a light toasty brown, about 20 minutes. Start checking for doneness after 10 minutes. During the last 5 minutes of baking time, sprinkle the remaining 1/2 cup coconut on a cookie sheet, put it in the oven with the tarts, and let brown, watching so it doesn’t burn. When the coconut is toasted, about 5 minutes, take it out of the oven. Take the tarts out of the oven and sprinkle the coconut on top of each one. Let cool completely on a wire rack before serving.

Chocolate-Banana Bread Pudding

A rich custard flavored with bittersweet chocolate turns leftover bread and extra-ripe bananas into a thing of decadence.
Create your own custom bread pudding recipe with the Recipe Maker.

• 
  
  7 large egg yolks
  
  


• 
  
  3 large eggs
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  6 cups half-and-half
  
  


• 
  
  2 cups chopped bittersweet chocolate
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  10 cups 1-inch, day-old brioche cubes
  
  


• 
  
  3 ripe bananas, thinly sliced
  
  

In a large heatproof bowl, whisk the yolks and eggs. Slowly whisk in the sugar and salt until thoroughly combined. Pour the half-and-half into a medium saucepan. Heat over medium-high heat until steaming but not bubbling. Add the 2 cups chopped bittersweet chocolate to the half-and-half and whisk until the chocolate is completely melted. Slowly whisk the half-and-half mixture into the egg mixture until thoroughly combined. Strain the mixture through a fine sieve into a large Pyrex measuring cup or heatproof bowl. Add the vanilla extract.


Put the bread cubes in a 9x13-inch baking dish and pour the custard on top. Make sure the bread is as submerged in the custard as possible and let cool at room temperature for about an hour. Cover with plastic wrap and refrigerate for at least 5 and up to 24 hours.


Heat the oven to 325° F. Transfer the bread mixture to a large mixing bowl and gently fold in the bananas. Return the mixture to the baking dish. Cover the pudding loosely with foil and bake at 325°F for 70 minutes. Remove the foil and continue to bake until no liquid custard is visible when you poke a small hole in the center with a paring knife, 20 to 40 minutes more.


Let the pudding cool on a rack. Serve warm, at room temperature, or chilled, with a dollop of whipped cream, if desired.

Banana-Pecan Crumble

This scrumptious skillet dessert pairs bananas, brown sugar, and cinnamon with a nut-studded crumble topping. Dark brown sugar gives the dish a slightly richer molasses tang than light brown does.

For the topping

• 
  
  1 oz. (1/4 cup) unbleached all-purpose flour
  
  


• 
  
  1/4 cup packed brown sugar (preferably dark)
  
  


• 
  
  1/4 cup old-fashioned oats
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  2 oz. (4 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  
  


• 
  
  3/4 cup pecans, toasted and coarsely chopped
  
  

For the filling

• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1/2 cup packed brown sugar (preferably dark)
  
  


• 
  
  1/4 cup fresh orange juice (from 1 medium orange), strained
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  6 medium ripe bananas (about 2 lb.), peeled, halved crosswise, and then halved lengthwise
  
  

• 
  
  Lightly sweetened whipped cream or vanilla ice cream, for serving
  
  

Position a rack in the center of the oven and heat the oven to 350°F.

Make the topping

In a medium bowl, use your fingers to combine the flour, brown sugar, oats, and salt. Add the cold butter and, still using your fingers, work the ingredients together until the butter is the size of chickpeas. Gently toss in the pecans and then refrigerate the topping until ready to use.

Make the filling and bake

In a 10-inch cast-iron (or other heavy-duty) skillet, melt the butter over medium heat. Add the brown sugar and cook, stirring often with a silicone spatula, until the sugar is dissolved, about 3minutes. Stir in the orange juice, cinnamon, and salt; take care, as it will splatter. Continue to cook, stirring, until the mixture thickens slightly, about 1 minute. Add the bananas, gently toss to coat, then spread them and the sauce evenly in the skillet.

Remove the skillet from the heat and evenly sprinkle the topping over the bananas. Transfer the skillet to the oven and bake until the topping is golden-brown and the filling is bubbling, about 20 minutes.

Let cool for at least 10 minutes before serving with whipped cream or ice cream.